Gluten-Free Spaghetti Pie
Serves 8
Ingredients:
• 1 pound rice spaghetti, broken into thirds
OR
• 1 pound short rice pasta such as penne or spirals
• 6 quarts boiling water in 6 quart pot
• 1 tablespoon slat
• ½ cup butter or non-dairy spread, preferably Earth Balance
• 3 eggs, well beaten or 1 egg plus 4 egg whites
• 1 ½ cup grated Parmesan or non-diary Parmesan , divided
• 1 ½ cups sour cream or on-dairy sour cream
• 2 ½ cups Basic Italian Tomato Sauce
OR
• 1 ½ cups your favorite prepared GF tomato pasta sauce
• 2 cups grated mozzarella (8 ounces) or dairy free mozzarella
• Vegetable oil spray
Directions:
Cook spaghetti or pasta until al dente according to package directions. Drain in colander and rinse under warm running water. Drain well and return to cooking pot. Add butter or non-dairy spread and eggs, stir to mix. Add 1 cup grated Parmesan or non-dairy Parmesan and stir to mix. Reserve pasta for later use.
Spread sour cream or non-dairy sour cream in bottom and up sides of a 9x13-inch glass baking dish.
Preheat the oven to 350ºF.
Gently spoon in reserved pasta-egg-cheese mixture without disturbing sour cream crust. Pat pasta down gently with a spatula without disturbing sour cream crust.
Pour tomato sauce over pasta. Top with 2 cups grated mozzarella evenly distributed. Sprinkle with remaining ½ cup Parmesan. Cover with vegetable oil sprayed aluminum foil, sprayed side down. Bake for 30 minutes. Remove foil cover. Increase oven temperature to 400 F and bake until casserole is bubbling and top is browned.
Let rest 20 minutes. Cut 4x2 for 8 servings.